Best 2 Drunken Fish Recipes
Drunken Fish, a classic Sichuan dish, is a must-try for seafood lovers and those seeking a unique culinary experience. This esteemed dish features tender fish fillets bathed in a tantalizing sauce, boasting a harmonious blend of flavors that dance on the palate. The "drunken" aspect stems from the generous use of Chinese rice wine, which imparts a subtle yet noticeable boozy aroma and enhances the overall taste. The sauce, a symphony of flavors, combines the spiciness of Sichuan peppercorns, the pungency of ginger and garlic, the tanginess of vinegar, and the sweetness of sugar, creating a captivating interplay of tastes that leaves a lasting impression. Accompanying the drunken fish are three additional recipes that further showcase the culinary delights of Sichuan cuisine. Kung Pao Chicken, a beloved dish known for its bold flavors, features tender chicken coated in a sweet, sour, and spicy sauce, adorned with peanuts for added texture. Mapo Tofu, a classic dish hailing from Chengdu, presents soft tofu cubes swimming in a fiery sauce teeming with minced pork, fermented bean paste, and aromatic spices. Finally, Wontons in Chili Oil, a delightful appetizer or side dish, features plump wontons submerged in a sea of fiery chili oil, offering a delightful contrast of textures and flavors.
Let's cook with our recipes!
DRUNKEN FISH
I have had "drunken whatever" but this is the first time I have had a chance to try drunken fish!!! A little too, too spicy(hiatal hernia)but I ate it anyway & it is delicious. Had this at Gail's house and was hoping to have it posted by El Cinco de Mayo but am just inputting(05/05/08/)t. This is delicious with rice(you know how we Cubans are!)and with guacamole, salsa & tostones!!! That is how we had it! Wonderful! Didn't include resting or cooling times.
Provided by Manami
Categories Mahi Mahi
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Thaw fish; rinse fish; pat dry.
- Set aside.
- Meanwhile, for sauce, if using dried peppers, cut open peppers; discard stems and seeds.
- Place in a small bowl and cover with boiling water.
- Let stand 30 minutes to soften.
- Drain well.
- Cut the peppers into small pieces. In a blender or food processor, combine tequila and pepper pieces.
- Cover and blend or process until nearly smooth.
- In a medium saucepan, cook onion and garlic in hot oil until tender.
- Stir in tomato, oregano, salt, and cumin.
- Add blended tequila mixture and chili powder, if using.
- Bring to boiling; reduce heat.
- Simmer, covered, for 10 minutes.
- Preheat oven to 350 degrees F.
- Place fish in a greased 2-quart rectangular baking dish.
- Spoon about 1/2 cup of the sauce over fish (cover remaining sauce and keep warm).
- Bake fish, covered, for 20 to 25 minutes or until fish flakes easily when tested with a fork.
- Season fish to taste with salt and ground black pepper. I.
- If desired, garnish with lime slices and oregano sprigs and serve with rice.
- Pass remaining sauce.
- MAKE AHEAD:.
- Prepare the sauce as directed. Cover and chill for up to 2 days. To serve, place sauce in a covered saucepan and heat over medium heat until hot.
PESCADO BORRACHO (DRUNKEN FISH)
I made this one just because I got a kick out of the name but it's pretty darned good. It's from the Favorite Brand Names Cookbook.
Provided by pesce_gurl
Categories Mexican
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Dip fish in flour to coat. In large skillet, brown fish in 2 Tbsp oil.
- In 2-qt. oblong baking dish, place browned fish; set aside.
- Add remaining 2 Tbsp of oil and onion to skillet; saute onion about 5 minutesor until soft. Add remaining ingredients, except wine. Bring to a boil, stirring constantly; add wine and blend well.
- Pour tomato mixture over fish. Bake, uncovered, in 400 degree oven for 15-20 minutes or until fish flakes easily with fork.
- Presentation: Serve each fillet wih sauce; garnish with parsley.
Tips:
- Choose the Right Fish: Select firm-fleshed fish such as cod, halibut, or salmon that can withstand the cooking process.
- Prepare the Marinade: Make sure the marinade is flavorful and well-balanced. Use a combination of acids (like citrus juice or vinegar), aromatics (like garlic or ginger), herbs (like cilantro or basil), and spices (like cumin or coriander).
- Marinate the Fish: Allow the fish to marinate for at least 30 minutes, or up to overnight, to infuse it with flavor.
- Cook the Fish Properly: Depending on the recipe, the fish can be steamed, grilled, baked, or fried. Make sure to cook the fish until it is flaky and opaque throughout.
- Garnish and Serve: Garnish the cooked fish with fresh herbs, citrus wedges, or vegetables for a vibrant and appetizing presentation.
Conclusion:
Drunken fish is a versatile and flavorful dish that can be enjoyed in various cuisines worldwide. By following the tips and techniques outlined in this article, you can create a delicious and authentic drunken fish dish that will impress your family and friends. Experiment with different marinades, cooking methods, and garnishes to find the perfect drunken fish recipe that suits your taste preferences. So next time you're looking for a flavorful and exciting seafood dish, give drunken fish a try – it's sure to become a new favorite!
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